Remove seeds from dates and keep it aside.
heat 2 tbsp ghee and roast ½ cup almonds, ½ cup cashew, ½ cup pistachio. Roast on low flame until the dry fruits turn golden and crunchy.
Then add 2 tbsp poppy seeds and 2 tbsp watermelon seeds. Roast it until they turn crunchy.
Now switch off gas and add 1/2 cup dry coconut and roast it.
Take out dry fruit mixture into plate and keep it aside.
Now in a pan, add 3 tbsp ghee and deseeded dates and roast until the dates become soft, scratchy and ghee is oozing out from its sides. Keep it aside
Then in pan, add 1 tsp ghee, ¼ cup milk and ½ cup milk powder. Mix well and place the pan on gas. Keep flame low and stir continuously till mixture combine into lump form.
Switch off gas and add instant mawa into roasted khajur mixture. Also add roasted dry fruits and cardamom powder.
Mix everything and cook mixture till it combine well and separates sides of pan.
transfer the prepared mixture into a greased plate lined with baking paper and set well forming a block.
allow setting for 4-5 hrs at room temperature or 30 in refrigerator.
Cut into pieces and unmold it.
Serve khajur pak or store in an airtight container for 10-15 day or month in refrigerator.
